1 pk 3.4 oz instant French

-vanilla pudding mix 1 1/2 c Cubed frozen fat free

-golden pound cake 4 ts Sherry or fruit juice

1 c Fresh raspberries

8 tb Light cool whip

1.
In a small bowl, combine milk and pudding; beat until well blended.
Let

stand 5 minutes.
2.
Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.

3.
Divide half of raspberries evenly among dessert cups.
Spoon pudding over

raspberries.
Top with remaining berries.
4.
Spoon 2 Tablespoons cool whip over each trifle cup.
Refrigerate.

Source: Pillsbury Fast and Healthy Magazine, March/April 1993 Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat Per serving: 400 calories